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Wine Baked Potato


"A delicious baked potato that has a wonderful aroma while cooking."
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1 h 10 m servings 251 cals
Original recipe yields 1 servings (1 serving)


  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Make several cuts crosswise across the potato, about 1/2 inch apart and not quite all the way through. Place half of an onion slice, and a piece of butter into each cut. Place the potato onto a sheet of aluminum foil, and form a bowl. Pour the cooking wine over the potato, and fold the foil around to seal, turning the ends up like a boat to keep the wine from spilling out.
  3. Place the potato onto a baking sheet, and bake for 50 to 60 minutes, depending on the size of the potato. When done, cut through foil, and top with your favorite potato toppings or just salt and pepper.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 32
  1. 43 Ratings

Most helpful positive review

I think the concept of this recipe is awesome, however I made a few changes as follows. I cut the potatoes as described and stuffed them with onions, but then I drizzled them with olive oil ins...

Most helpful critical review

Sorry, I did not care for this potato recipe. I could only eat 2 or 3 bites.

Most helpful
Most positive
Least positive

I think the concept of this recipe is awesome, however I made a few changes as follows. I cut the potatoes as described and stuffed them with onions, but then I drizzled them with olive oil ins...

A great recipe! I used olive oil and marsala cooking wine, but I left everything else the same. Next time, I'll definitely add some salt and pepper before I bake them, though. A few tips on stu...

The butter, onion and sherry can be increased or decreased as desired - still great.

This is one of those recipes that makes you exclaim right as you taste it. Was ASTOUNDING! Like suggestions, I made some changes. I used Christian Brothers California Dry Sherry. I replaced th...

Really liked the flavor of this. Because I was pressed for time, I put the potatoes in the microwave and then finish them off in the oven after adding the butter, onion and sherry. I actually us...

These potatoes were good The wine gave it a touch of sweet flavoring.... But it did take two of us to stuff the potatoes. We cut a slit down the middle and then cut slits crosswise and had one o...

I've been making these for years, they are great on the grill as well. We put different twist such as Cajun spices, Italian, and Greek seasoning. We do this with yellow crook neck squash too.

When I told everyone that I was bringing these to a dinner party, most said "ewww". However, their reactions were much different when they ate it. I used my electric carving knife, hoping it w...

great!! Loved this. My husband hates potatos but loved this different approach!